Parsnip Soup with Toasted Pecans and Feta - Cedar Down Farm

Ingredients

• 4 tablespoons butter
• 1 large onion or 2 leeks (, white part only, sliced)
• 2 pounds parsnips (, peeled, cut into 1 inch cubes)
• 1 pound potatoes (, peeled cut into 1 inch cubes)
• 3 cups chicken or vegetable stock
• 3 cups water
• 2/3 cup half and half cream
• 6 tablespoons pecans (, toasted, chopped)
• Extra virgin olive oil (, to drizzle)
• 5 ounces feta cheese (, crumbled)
• Chopped flat-leaf parsley (, for garnish)